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Mississippi Mud Cake Recipe

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This recipe for Mississippi Mud Cake, by , is from The Mize & Marsalis Family & Friends , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Anita Miller
Added: Tuesday, April 17, 2007

Category:
Category:

Ingredients:  
Ingredients:  
1 CUP BUTTER, SOFTENED
4 EGGS
1 CUP MOIST COCONUT
2 CUPS SUGAR
1 ½ CUP SIFTED ALL PURPOSE FLOUR
1/3 CUP UNSWEETENED COCOA
1 TSP VANILLA EXTRACT
1 CUP CHOPPED WALNUTS
1 JAR MARSHMALLOW CRÈME

FROSTING:

½ CUP BUTTER
6 TBSP MILK
1 BOX CONFECTIONER’S SUGAR
1/3 CUP UNSWEETENED COCOA
1 CUP COARSELY CHOPPED WALNUTS

Directions:
Directions:
USING A MIXER AND LARGE BOWL, CREAM BUTTER. SLIGHTLY BEAT EGGS AND ADD TO BUTTER, A LITTLE AT A TIME, MIXING WELL. ADD COCONUT, SUGAR, FLOUR, COCOA, VANILLA AND WALNUTS. MIX TOGETHER. THIS IS A HEAVY BATTER…DO NOT BEAT.

SPREAD BATTER IN A GREASED 9” X 13” X 2” PAN. BAKE @ 350 DEGREES FOR ABOUT 45-50 MINUTES OR UNTIL DONE.

AS SOON AS CAKE IS TAKEN FROM OVEN, SPREAD MARSHMALLOW CRÈME OVER THE TOP. LET COOL 20 MINUTES. TO PREPARE FROSTING, MIX TOGETHER ALL FROSTING INGREDIENTS EXCEPT WALNUTS, USING SLOW SPEED OF MIXER, THEN INCREASING SPEED AS INGREDIENTS BLEND TOGETHER UNTIL SMOOTH. STIR IN ½ CUP WALNUTS. TOP CAKE WITH FROSTING AND SWIRL THROUGH THE MARSHMALLOW CRÈME. SPRINKLE WITH REMAINING ½ CUP WALNUTS

 

 

 

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